Caveman Beef Ribs

Caveman Beef Ribs

Caveman Beef Ribs, good, meaty beef ribs are almost impossible to find. For years all I have ever seen are racks of bone with most of the meat trimmed away. We were out looking for beef short ribs and Juan Carlos the meat manager at the El Toro market showed us these. He cuts his riblets from this big slab of beef ribs. These are the first “Plank Ribs” I have ever seen. We have bought a 6 to 7 pound slab of these Caveman Beef Ribs every week now for a test cook for the last 3 weeks. I know, it’s a tough job, but someone has to do it. I think we may have it down now. Check it out, so tender, juicy, lean and jam packed with that big beef flavor that we love.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood pellet patio heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Ingredients: Caveman Beef Ribs

Season to Taste

Directions: Caveman Beef Ribs

Do a nice heavy rub with your seasoning on your ribs. Place them on the grill for 2 hours @ 225 degrees (107c). Then, place them in a baking dish with about a half inch of your marinating sauce and cover with foil for 4 more hours checking now and then that your marinating sauce hasn’t cooked away. Last hour uncover and baste your ribs with the sauce and let them finish cooking. The internal temp around 190 to 200 degrees (95c) and are very tender. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Caveman Beef Ribs
A Wood Pellet Grill Recipe

Into a Pan with Marinade and Cover with Foil

Uncover for the Last Hour

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Caveman Beef Ribs
A Wood Pellet Grill Recipe

Lookin’ Good

Let’s Eat!!!

Caveman Beef Ribs
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Memphis, Royall, Traeger pellet grills, Char-Griller, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Good, meaty beef ribs are almost impossible to find. For years all I have ever seen are racks of bone with most of the meat trimmed away. We were out looking for beef short ribs and Juan Carlos the meat manager at the El Toro market showed us these. He cuts his riblets from this big slab of beef ribs. These are the first “Plank Ribs” I have ever seen. We have bought a 6 to 7 pound slab of these Caveman Beef Ribs every week now for a test cook for the last 3 weeks. I know, it’s a tough job, but someone has to do it. I think we may have it down now. Check it out, so tender, juicy, lean and jam packed with that big beef flavor that we love.

Ingredients

7 pounds of Beef Plank Ribs

GMG’s South of the Border Seasoning Rub

Coarse ground black pepper

“Faraon” Mojo Criollo Spanish Marinating & BBQ Sauce

Instructions

Do a nice heavy rub with your seasoning on your ribs. Place them on the grill for 2 hours @ 225 degrees (107c). Then, place them in a baking dish with about a half inch of your marinating sauce and cover with foil for 4 more hours checking now and then that your marinating sauce hasn’t cooked away. Last hour uncover and baste your ribs with the sauce and let them finish cooking. The internal temp around 190 to 200 degrees (95c) and are very tender. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.